Tuesday, January 18, 2011

TY's Hot Corn Dip

1 (11oz) can of Mexican Corn, drained
1 (7oz) can chopped green chilies, drained
1 cup grated Monterey Jack Cheese
2/3 cup of grated Parmesan Cheese
1/2 cup mayonnaise
corn chips for dipping

In a separate bowl, mix together corn, green chilies, Monterey and Parmesan cheeses and mayonnaise. Spread into prepared dish and bake, uncovered at 350 degrees for 30 to 40 minutes or until bubbly around the edges.

Serve warm with corn chips. Can also be doubled and held in a slow cooker.

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